Kapuśniak- Hunter’s Style

I am continuing on the theme of  the Polish classic kapuśniakcabbage soup made with sauerkraut.

I would call this a “posh” version – Kapuśniak myśliwskiHunter’s style  and it could  also be called po staropolsku – in an old Polish style.

Half a large jar of sauerkraut  is enough for this soup, I often freeze the other half to use at a later date.

Ingredients

  • 400g Sauerkraut
  • 200g Polish smoked sausage
  • 200g Smoked bacon
  • 1 large onion
  • 10g dried mushrooms
  • 3-4 grains of allspice
  • 4 juniper berries.
  • 1 bay leaf
  • 2 litres of vegetable stock (can be from powder or cubes)
  • oil for frying (originally pork fat/lard would have been used)

Method

  • Put the mushrooms into a little bowl and cover with boiling water.
  • Leave to reconstitute for at least 30 minutes.
  • Remove the mushrooms and  chop into small pieces.
  • Chop the sauerkraut into shorter strands.
  • Into a large pot of vegetable stock add the sauerkraut, the mushrooms and the liquor from the mushrooms.
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Chop the onion into small pieces and fry till nearly charred.
  • Chop the bacon into squares around 2.5cm in size.
  • Fry the bacon on both sides.
  • Chop the sausage into small pieces.
  • Fry the sausage .
  • Add the onion, bacon and sausage to the sauerkraut.
  • Add the allspice, bay and juniper.
  • Continue simmering for around 30 minutes.
  • I do not usually have to adjust the seasoning or sweetness of this soup.

To Serve

  • This soup is served with a  bowl of hot boiled potatoes topped with skwarki *and the fat poured over them or with fried charred onions.
  • You can have the potatoes on the side or add them to the soup.
  • *
  • Or for an even more olden touch serve with slices of rye bread with skwarki * and the fat poured on top.

Potatoes in a dish by J & G Meakin – unknown design name.

Soup in my late mother’s plates – 3 only left – Crown Devon Fielding – Glenwood from 1939. (Where my mother got these I do not know).

 

Plate by J & G Meakin Topic by Alan Rogers 1966 – 1979.

 

*Skwarki – very small pieces of smoked bacon, heated in a pan until all the fat has rendered out.

 

Kapuśniak made with Sauerkraut

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now as I am writing about soups I am going to write about a Polish classic – kapuśniakcabbage soup.

There are two types – ones made with fresh cabbage (written about in my previous post) and ones made with sauerkraut.

Now I am going to write about ones made with sauerkraut and these are certainly soups that have the sour taste loved by Poles.

As half a large jar is enough for each of the soups, I often freeze the other half of the sauerkraut to use at a later date.

 

Kapuśniak – Version 1

Ingredients

  • 400g sauerkraut
  • 200g smoked Polish sausage
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 3-4 peppercorns
  • 1 bay leaf
  • 2 tablespoons of plain flour
  • 1 large onion
  • Oil for frying (originally pork fat/lard would have been used)
  • Salt & Pepper to taste
  • 1 tablespoon of granulated sugar
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

 

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the sausage into small pieces.
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Chop the onion into small pieces and fry up till nearly charred.
  • Stir in the flour and heat till well browned.
  • Add a couple of tablespoons of soup liquid and stir to get a thick roux.
  • Add this onion mixture to the soup, mixing it in well.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

 

 

 

 

Served here in Royal Doulton – Burgundy  -1959 to 1981

Kapuśniak – Version 2

Ingredients

  • 400g sauerkraut
  • 1 onion chopped
  • 100g chopped smoked bacon
  • 2 litres of vegetable stock
  • 1 bay leaf
  • 3-4 peppercorns
  • 2 large potatoes
  • 1/2 teaspoon of caraway seeds
  • 1 – 2 tablespoons of granulated sugar
  • Salt & Pepper to taste
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the bacon into small pieces.
  • Chop the onion into small pieces
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Add the caraway seeds.
  • Chop the potatoes into small to medium chunks.
  • Add the potatoes to the cooked sauerkraut and simmer gently till cooked.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

Served here in Royal Doulton – Tapestry  -1966 to 1988

 

Sauerkraut Rye Bread

My cousin who lives near Chicago recently sent me a recipe that has been used by her mum for Polish sauerkraut rye bread.

The recipe was from a bakery in Chicago and was printed in the Chicago Tribune on 2 March 1989.

Well of course I had to try this out!

 

The recipe is in cups, which except for liquids, I find hard to work with for consistency – so I  did some conversions into grams.

Note -The amount of sauerkraut was  3/4 of a cup – I measured out a loosely filled cup and weighed it.

This recipe makes one very large loaf – you can use it to make two loaves.

There is a large amount of flour – I mixed it by hand which was quite hard work but after the first rise it was a good dough to work with.

Ingredients

  • 880g plain flour (650g & 250g)
  • 170g rye flour
  • 40g butter
  • 1 tablespoon of salt
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of dried yeast
  • 100g sauerkraut
  • 500ml warm water
  • Cornmeal or semolina for the baking tray
  • 1 egg yolk & 1 tablespoon of milk to glaze
  • 2 teaspoons of caraway for topping.

Method

  • Into a large bowl add 650g of plain flour and rye flour.
  • Rub in the butter.
  • Add the salt, sugar and yeast.
  • Chop the sauerkraut with a sharp knife into small pieces.
  • Add the sauerkraut to the flour and mix together.
  • Slowly add the water and bring the mixture together.
  • Slowly add the rest of the flour (you may not need it all) until the dough does not stick to the sides and start to gather it together into a ball.
  •  Knead the dough for around 5 minutes.

 

 

  • Cover the dough with a cloth or clingfilm.
  • Leave it to rise until it is double in size.
  • Punch the dough down and knead it again for a few minutes.
  • Allow the dough to double in size again
  • Punch the dough down again and knead it again lightly.
  • (You can divide it into two here if you want to make two loaves)
  • Put the dough onto a board and flatten it into a rectangle.
  • Shape into an oval.
  • Cover a baking tray with cornmeal or semolina.
  • Place the dough onto the baking tray.
  • Cover and let the dough rise until it is double in size.

 

  • Pre-heat the oven to GM 6  – 200°C.
  • Brush the glaze onto the loaf
  • Sprinkle with caraway seeds note I would cover the seeds with glaze again as well next time.
  • Using a sharp knife make 4 or 5 diagonal cuts in the top of the loaf.
  • Bake for 20 minutes
  • Turn the oven down to GM4  – 180°C.
  • Bake for another 10 to 15 minutes.

 

It was delicious with a great texture!

I sliced up some of the loaf and froze it  – that worked well.

I might just add some more caraway seeds to the dough itself next time.

Pierogi with Duck

I have recently returned from a super, short holiday in Gdańsk during which I tried out many old favourites and several new dishes.

I tried pierogi in several restaurants, choicing some unusual fillings and have been inspired to make them with some new fillings.

I did find that some of the meaty ones were too big – I use a 7cm diameter cutter, which for me gives a better filling to pasta ratio. and have been inspired to make some with some new fillings.

I had several delicious meals in a restaurant in the Old Town called Gvarathe name is based on the Polish word gwara which means dialect (Polish does not have the letter v !). This restaurant serves Polish cuisine – often with a modern take and it has given me much inspiration for some new recipes.

One of the dishes there was pierogi with  duck in the filling.

On the way back to the airport the taxi driver told me that his wife would be cooking duck with red cabbage for Easter Sunday – this set me thinking!

Because I had several ducks in the freezer, I roasted these and took off all the meat – however in the future I would just buy duck breasts or legs and roast or poach them.

3 Duck Fillings

Cooked duck meat – roasted or poached  – is used in these recipes – amouts are not critical.

Fillings must be left to go cold before using.

Duck & Apple

  • 150g of cooked duck meat
  • 4 eating apples – Braeburn or Coxes are good

Method

  • Core the apples and place them in a oven proof dish
  • Cook them in a medium oven until the flesh is soft
  • Scope out all the apple flesh
  • Chop or mince the cooked duck meat
  • Combine the duck and apple flesh together.

 

Serve with melted butter – here on Royal Worcester – Evesham from 1961 onwards.

 

 

Duck, Red Cabbage & Cranberries

  • 150g of cooked duck meat
  • 300g red cabbage
  • 50g of dried cranberries
  • 1 tablespoon of butter

Method

Rather than boiling, steaming or slow cooking the red cabbage, I used a sort of stir-fry & braising method which worked really well.

  • Put the cranberries in a dish a cover them with some boiling water and leave them for about half an hour.
  • Shred the cabbage.
  • In a deep frying/ saucepan heat some water and add the butter.
  • Stir in the cabbage and simmer gently for a few minutes.
  • Cover the pan – a glass lid is good so you can see what is happening – you need to check and stir occasionally.
  • Simmer for around 10 minutes.
  • Add the cranberries & water, stir and on put the lid back on.
  • Simmer for around 10  to 15 minutes.
  • Keep a check on the water so it does not dry out.
  • If the cabbage has not cooked enough – adjust the water and cook for a bit longer.
  • Leave to cool completely
  • Use a mini-chopper or stick blender to shred the cabbage mixture.
  • Chop or mince the cooked duck meat.
  • Combine the duck and cabbage & cranberry mixture together.

Serve with melted butter – here on La prune by  Jet for Ter Steege in The Netherlands.

Duck & Sauerkraut

  • 150g of cooked duck meat
  • Around half a large jar of sauerkraut
  • 1 onion
  • 1 tablespoon of butter
  • Pepper to taste

Method

  • Put the sauerkraut with the liquid from the tin or jar into a pan and cover with boiling water.
  • Simmer the sauerkraut gently for about 30 minutes.
  • Then uncover and boil off as much of the liquid as possible – without burning the sauerkraut.
  • Allow the boiled sauerkraut to cool.
  • Strain it using a sieve and pressing it down with a spoon to get the mixture as dry as possible (If you want you can put the strained mixture into a clean dry cotton or linen teacloth, twist the ends together to squeeze it to get it really dry).
  • Chop the sauerkraut finely with a sharp knife.
  • Chop the onion finely  and fry it gently in the butter until it is soft and golden – leave it to cool.
  • Chop or mince the cooked duck meat.
  • Combine the cabbage mixture, the fried onion and the chopped sauerkraut.
  • Add some pepper to taste.

Fried pierogi

All the butter coated pierogi that are not eaten can be fried up later – equally delicious!

 

I have written much previously about pierogi  – but have included the instructions for the dough again below.

Ingredients – Dough

  • 250g pasta flour or strong flour or plain flour & 2 tablespoons of fine semolina
  • 150ml water
  • 1 tablespoon oil – sunflower or light olive
  • ½ teaspoon salt
  • 1 egg yolk

Method

  • In a jug or bowl mix together the water, oil and the yolk.
  • Put the flour and salt into a large bowl and make a well in the centre.
  • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.

 

  • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
  • Cut the dough into quarters.
  • On a floured board roll out a quarter at a time until you have a sheet of thinly rolled dough.
  • Now prepare a large tray and cover it with a clean tea towel and sprinkle this with flour.
  • Have a large surface such as a tray covered with a cotton or linen cloth which has been lightly floured ready  and place the sealed pierogi on this until they are all made, do not let then touch each other.
  • I cut them out using a 7 cm diameter cutter.
  • The excess dough can be re-mixed and rolled out again.
  • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
  • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens to me even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
  • To cook the pierogi, use a large pan of boiling water to which you have added some salt and a drizzle of oil.
  • Drop the pierogi in one by one and allow them to boil.  I usually do about 6 to 8 at a time (I only do 6 at a time if using frozen ones).
  • As they cook they will float to the surface, let them boil for 2 to 3 minutes, a bit more if they were frozen, and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve.
  • Continue boiling batches in the same water.
  • If you want to make all the pierogi to serve together then you need to get a large shallow dish and put the melted butter into the dish
  • Keep the dish warm in a low oven.
  • As you take out the cooked pierogi add them to the dish, mix them with the butter to prevent them sticking.
  • Keep on adding more as they cook and keep shaking the dish to coat and mix them.

 

 

 

 

Kotlety with Sauerkraut

Having made kotlety mielone (minced meat burgers ) with first fresh and then cooked cabbage,  I started to think of a variation which in a way is more Polish!

I decided to use sauerkraut and also some fresh mushrooms  – though dried ones might even be more Polish.

Ingredients

500g beef mince

Half a 900g jar of sauerkraut *

150g of mushrooms

1 onion – chopped fine

2 -3  tablespoons semolina

2 eggs

Butter & sunflower oil for frying

Dried breadcrumbs  

Salt  and pepper

* I often freeze the other half of the jar in a plastic tub for another time.

Method

Drain the sauerkraut and rinse with cold water.

Place the sauerkraut in a pan of water and simmer gently for 5-10 minutes.

Drain the sauerkraut and leave to cool then dry  it with a tea towel.

Chop the sauerkraut into small pieces using a sharp knife.

Fry the chopped onion in a little hot oil and butter.

Chop the mushrooms into small pieces and add them to the onions and continue frying until the onions are lightly browned – leave the mixture to cool.

In a large bowl mix the minced meat,  the sauerkraut and onion and mushroom mixture until they are evenly mix.

Add the eggs and mix.

Add the semolina, salt and pepper and mix until you get a uniform mixture.

Try to make each one the same size, take a handful of the mixture and press it between your hands to make a flattened circle and then place this in the dried breadcrumbs and turn it over to cover both sides and edges.

Once coated place them on a tray dusted with breadcrumbs until you have used all the mixture up.

Pre-heat the oven to GM3 – 160°C

Shallow fry the kotlety in hot oil, depending on the frying pan size,  you can do 4 to 5 at a time, turning them over so that both sides are done.

Place them on a  metal tray  and put in the oven and keep adding to these as you keep frying the batches.

 

Served here with gherkins

20180422_200309

 

 

 

 

 

 

They were voted as delicious!

Note

Should you have any left,  you can reheat them in sauce made with chicken or vegetable stock.

 

Sauerkraut & Mushrooms

Sauerkraut & Mushrooms  is often one of the dishes  for Wigilia (Christmas Eve) when meat is not eaten.

Ingredients

1 large jar  of sauerkraut – around 800 – 900g.

20 – 30g of dried mushrooms

1 tablespoon granulated sugar

1 onion – finely chopped

2-3 tablespoons of plain flour

Butter or oil for frying the onion

Ground black pepper

*The acidity of sauerkraut varies very much and homemade is often not as acid.

*Rinsing bottled sauerkraut before use will lower the acidity.

*The amount of  sugar  you add to the dish is a personal preference – if rinsed 1 tablespoon should be enough – if not rinsed you might need around 3 tablespoons.

Method

The evening before you want to make this dish place the dried mushrooms in a small bowl and cover them with boiling water and leave them overnight.

Cut the reconstituted mushrooms into strips.

Put the strips and the liquor into a saucepan and simmer them for around 5 minutes.

Drain the sauerkraut and keep the liquid (you might want to use it to adjust the acidity of the dish).

Rinse the sauerkraut with cold water.

Place the sauerkraut in a large saucepan and pour boiling water over it until it just covers it.

Add the sugar.

Bring to the boil and then cover the saucepan with a lid and let it gently simmer for around 10  minutes.

Add the mushrooms to the sauerkraut and mix together.

Continue heating either gently on top of the stove or put the pan with the lid into a low to medium oven.

Cook until the sauerkraut is soft.

Fry the onions until they are golden.

Sprinkle the flour over the onions and heat gently to brown the flour.

Add spoonfuls of liquid from the sauerkraut mixture to the onion mix.

Stir and heat to form a thickening roux/paste.

Add this to the sauerkraut mixture and mix throughly .

You can then serve this straight away or put it back in the oven for around 5 minutes.

Sprinkle ground black pepper on the top before serving.

Served here in Carnation by Royal Doulton, 1982 – 1998.

Serve with rye bread or boiled potatoes and hot roast pork or cooked Polish sausages.

For Wigilia (Christmas Eve ) this  would just be served as a seperate dish.

 

 

 

 

 

 

 

 

 

 

 

Ribs with Sauerkraut

For this dish use the best pork you can buy – I used some locally reared Yorkshire pork.

Ingredients

1 -2  racks of pork ribs

900ml – large jar of sauerkraut

2 onions – thinly sliced – fried.

1 teaspoon caraway seeds

2 cloves of garlic – chopped

1 tablespoon of sugar (more or less depends on the sourness of the sauerkraut)

4-5 peppercorns

350ml- of chicken stock (can be from a cube or concentrate) – extra might be needed for topping up.

Caraway Seeds

Method

Take the sauerkraut out of the jar and put into a saucepan with any liquid from the jar.

Cover the sauerkraut with water and simmer gently for 20 minutes.

Pre-heat the oven to GM3- 160°C

You need a large oven proof dish with a lid  – I use an enameled dish.

Put the sauerkraut, and any liquid, and onions in the dish and mix well.

Add, caraway, garlic, sugar & peppercorns.

Pour most of the stock over the sauerkraut mixture.

Place the ribs on top of the sauerkraut and pour the rest of the stock over them.

 

 

 

 

Put the lid on the dish and place in the oven.

Check on the liquid level during the cooking time and add any extra needed so it does not dry out.

Move some of the sauerkraut  mixture over the ribs.

Cook for 3-4 hours.

This would usually be served with either rye bread or boiled potatoes.